One Pan Prime Rib and Roasted Vegetables
Ingredients
- 1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4 inch
- Kosher salt and pepper
- Vegetable oil
- 2 pounds carrots , peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces
- 1 pound parsnips , peeled and sliced 1/2 inch thick on bias
- 1 pound brussels sprouts , trimmed and halved
- 1 red onion , halved and sliced through root end into 1/2-inch wedges
- 2 teaspoons minced fresh thyme
Instructions
One-Pan Prime Rib and Roasted Vegetables serves 8 original recipe by America's Test Kitchen.
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